This venue is closed.
Compared with remote Red Hook, where chef Alexandre Tchistov used to cook, Prospect Heights is the cradle of civilization. It’s also the home of his restaurant, a breezy glass-walled corner spot serving a $25 prix fixe “market menu” that changes daily. Tchistov describes his style as American home cooking, a catchall phrase for dishes as diverse (and occasionally winter-hearty) as snails with spaetzle and scallion coulis, chicken with corn and shiitakes in pink-peppercorn sauce, and cantaloupe soup. In the spirit of his former employer, 360, Tchistov tries to buy his meat and produce from small local purveyors and stocks his cellar with affordable French bottles. Another similarity: It’s cash-only.
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